We named Freebird’s Top Russell as Bangkok’s Best Young Chef back when Top Tables 2018 came out in March. It’s fair to say that Top’s been anything but still since then, reinventing the menu at Freebird into a lineup of comfort food with flair that’s making all the right impressions over in Phrom Phong.

He’s also using his new spotlight at Freebird to help boost the profiles of other young chefs he’s worked with. Starting this Friday, Sep 28, Freebird’s new Mentee’s Series invites young talents who Top’s previously mentored to take control of the kitchen.

The series kicks off with Nepalese chef Rahul Shrestha, who for the past four years has been working in Michelin-spangled British chef Jason Atherton’s group of restaurants. Other experience includes the kitchens of Marcus Wareing and Raymond Blanc.

Top describes Rahul’s food as “a modern take on European classics that takes you through the flavors of new world gastronomy.”

His six-course (seven including welcome snacks) dinner costs B2,450 and includes the likes of Welsh lamb three ways, steamed cod with squid ink pasta and Thai pumpkin in coconut emulsion and pandanus custard.